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Listing 181 - 190 of 220 Results
Thumbnail for - Razor Clam Chowder
May 19, 2009
  Recipe Courtesy Cory Schreiber Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder. Contact your local seafood purveyor...
Thumbnail for - Spaghetti Primavera
May 19, 2009
  Recipe Courtesy Tommy Habetz If you can’t find fresh morels, Tommy Habetz suggests using one-third the amount of dried, reconstituted morels. You can substitute scallions or green onions for...
Thumbnail for - House-Cured Anchovies
May 19, 2009
  Recipe Courtesy David Padberg A fresh anchovy should be "four to eight inches long, with blue-green scales, silvery sides and no breaks in the skin," says Park Kitchen’s David Padberg. "You...
Thumbnail for - Shaved Fennel and Butter Lettuce Salad with Cauliflower-Orange Vinaigrette
May 19, 2009
  Recipe Courtesy Leather Storrs, chef and owner of Rocket restaurant. Serves 4 INGREDIENTS 1 large fennel bulb Juice of 1 lemon 1 tsp salt ¾ cup cauliflower florets, stems removed Juice of...
Thumbnail for - Champagne Mangoes with Sticky Rice
May 19, 2009
  Recipe Courtesy Adrienne Inskeep, chef and co-owner of Siam Society. To steam the rice, she suggests using a bamboo rice steamer, which you can find at Asian markets. You may also use a...
Thumbnail for - Peperonata
May 19, 2009
  Recipe Courtesy Troy MacLarty, chef of Lovely Hula Hands. Troy MacLarty, chef of Lovely Hula Hands, suggests using gypsy peppers of different colors if possible, though any mixture of sweet...
Thumbnail for - Rindsrouladen
May 19, 2009
Recipe
1 pound bacon, diced 1 medium onion, yellow or white, chopped 2 tbsp German mustard 2 pickles, German or dill, chopped 2 pounds beef round, sliced ¼ inch thick Salt and pepper to taste 4...
Thumbnail for - Bavette Steak
May 19, 2009
Recipe
If you can get your hands on a bavette steak Ryan Bleibtrey, Urban Farmer’s sous-chef, suggests marinating it in olive oil, garlic, thyme, salt, and pepper for 1 to 2 days before cooking it. To...
Thumbnail for - Poached Egg on Toast with Nettles
May 19, 2009
Recipe
This dish may sound adventuresome, but nettles are quite mild in flavor. Wear gloves when handling fresh nettles; blanching the leaves will blunt their sting. INGREDIENTS 1-2 cups of leaves...
Thumbnail for - Mixed Wild Greens With Hazelnut Vinaigrette
May 19, 2009
Recipe
John Kallas recommends combining one or two types of mild-tasting leaves like miner’s lettuce or chickweed with a pungent wild green like mustard and a sour one like sorrel, along with a...
Listing 181 - 190 of 220 Results